Cardamom Tea Shortbread

It’s no secret that I love chai. Recently, the head of Learning and Development was visiting from my company’s headquarters in London. He hosted a series of workshops and seminars for our LA and San Diego staff. One of those was a session on presentations. He asked us to come prepared with a short two minute presentation on a topic of our choice.

Guess what I chose to present on? No not a work project, I chose chai!

The presentation went well. I learned that I move my hands too much  and talk a little too quickly while presenting and need to slow down a little. I’m working on it!

So as you can tell, I love chai. I love drinking it and sharing it with my friends and family. But most of all, I love food that tastes like chai.

So when Tea India sent me some tea to sample and share with you, I was super excited. If you read the blog, you know that I have several chai inspired baked goods. So I updated a recipe for classic shortbread by adding some cardamom chai. Buttery and delicious!

Cardamom Tea Shortbread

• Prep time: 5 min
• Cook time: 45 min
• Total time: 1 hrs
• Yields 8

Ingredients

• 1 cup all purpose flour
• 1/4 cup sugar
• 1/4 tsp salt
• 1/2 cup butter, unsalted and cold
• 1/4 tsp ground cardamom seeds
• 1 pouch of Tea India Cardamom Chai (or 1 tsp of black tea leaves)

Instructions

1. Preheat oven to 300 degrees F.
2. Butter a 9 inch spring form or a tart pan with removable base.
3. Finely grind the black tea in a spice grinder or mortar and pestle.
4. In a medium bowl, whisk together the flour, sugar, salt, cardamom and tea.
5. Cut the butter into small cubes and work into the flour with your fingers until the dough begins to come together into a ball.
6. Press the dough into the pan and smooth out to form an even layer. Score the dough into eight equal triangles with a knife (like a pizza!) and pierce with a fork all over.
7. Bake for about 45 minutes until the shortbread is golden.
8. Cut across the previously scored lines with a sharp knife while the shortbread is still warm.
9. Let cool in the pan for about 30 minutes, release pan and gently remove from the pan.

Notes

• * This recipe is adapted from Epicurious.com.

Print Recipe

This post is part of a sponsored campaign on behalf of the South Asian Bloggers Network for Tea India and I have received compensation for this post. All opinions are my own.  

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